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Method

Divide and flan the cantaloupe wedges on 4 plates. Divide and artfully arrange the prosciutto on top of the melon. Combine the vinegar, oil, honey, salt and pepper in a salad bowl. Add the salad greens and toss to coat. Divide, place and mound the greens alongside the melon and prosciutto and serve.

Serving Suggestions

Make a meal of this salad by serving it with slices of Alex Campbell Signature Series Brio Bread, such as filone or Ciabatta, and a wedge of Italian cheese, such as gorgonzola or Asiago.